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Butternut Squash Soup Recipe
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What You Need
• 2 tablespoons butter
• 1 butternut squash, peeled, seeded and diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 cans (14.5 oz. each) chicken broth
• 1/2 teaspoon dried thyme leaves, crushed
• 2 cloves garlic, minced
• 1/2 cup honey
• 1 onion, chopped
• 1 potato, peeled and diced
• Salt and pepper, to taste
What To Do
1. In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes.
2. Stir in potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender.
3. Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth.
4. Return pureed soup to pot. Season to taste with salt and pepper. Heat through and serve.
Source: National Honey Board
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